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Egg Free Baking – Chocolate Brownies

29/10/2015

It’s no secret that our chocolate brownie mix is a big hit. One of the most common questions we get asked is: “can your brownies be made without using eggs?”

For the past few weeks, we have been in the kitchen testing out ways of recreating our delicious brownies without using eggs. We’ve tried everything – not all of them great, believe us, but we’ve finally cracked it! (Ha… ha…)

There are two versions of the egg free brownie. One uses peanut butter as a replacement for egg and the other is… mashed potato!

Both are just as gooey and delicious as our normal brownies. If you’re a fan of peanut butter, you’ll really enjoy the slight taste of peanut in the brownie, and if you can’t eat nuts or don’t like them, the mashed potato version will be perfect for you.

See below for each recipe.

Mashed Potato

2 eggs = 60g cooked potato, mashed with 50ml milk/soya milk

100g unsalted butter or dairy free alternative

1/3 tsp xanthan gum (1g)

Add the xanthan gum to the dry packet mix and shake together to combine before pouring it into your mixing bowl

Cook a baking potato in the microwave or oven until soft. Scoop out the desired amount of potato and place into a small bowl with the soya milk (or regular milk). Mash together to create a smooth soft puree

Add the potato puree to the mixing bowl along with the rest of the ingredients. Mix and bake as instructed on the pack

This version works using either butter or a dairy free alternative, depending on whether you also need the recipe to be dairy free.